We are half way there and for Day #4 of Meat Free Week I had these awesome stuffed sweet potatoes. A few days ago seemed like spring was arriving but this week has been extra windy and chilly around here so I was craving some comfort food and sweet potatoes always do it for me.
– 2 sweet potatoes
– 1/2 cup of red beans, cooked
– 1/3 cup of avocado
– 1/3 cup of red onion, minced
– 8 cherry tomatoes, in quarters
– 1 Tablespoon of cilantro
– 1/3 cup of Brazil nuts
– 1 teaspoon of paprika
– 1 teaspoon of nutritional yeast
– 2 dried tomatoes
– 1 tablespoon of extra virgin olive oil
– 1 garlic clove
– 1/4 cup of water
– Himalayan salt and black pepper
Heat up the oven to 280°C. Pierce each sweet potato several times with a fork and place them in the oven. Bake for about 45 minutes or until tender.
Put in your blender the Brazilian nuts, water, nutritional yeast, paprika, dried tomatoes, garlic clove, the water and some salt and pepper and blend everything for 1 minute.
In a bowl mix the red beans, avocado, onion and the cherry tomatoes.
Split the sweat potatoes down the center lengthwise, add two or three tablespoons of the red beans salad and top with the Brazil nuts cream and some cilantro.
Delicious lunch! ♡